Things are changing…

image of cheesesHi to all my cheese lovers. As you will see, I have spent some time making some changes to The Cheese Gourmand. I will start some new ideas in learning about cheese and as you see I am beginning to build a description base for OUR CHEESES.

For those who would still like to order cheese, just contact me at info@thecheesegourmand.ca and I will let you know what is on hand. We still do our cheese boxes but they can vary depending how much cheese you like and how many varieties.

We are wanting to personalize your needs a bit more. Everything else remains including our Paypal system for easy payments and home/business delivery. More to come.

 

 

It’s February…

Looking to have some great artisanal cheese?

The Cheese Gourmand is still taking orders, however, being a small player our supplies can change quite radically, but that doesn’t mean there isn’t cheese for you, especially for Valentines Day!

Just send me an email to info @ thecheesegourmand.ca and I will respond immediately as to what we can offer you in the $18.50 Cheese Box.

Full Box

New Year’s Eve Cheese

NYEHey everyone. It’s that time again!

NYE is just around the corner! if you are throwing a party or going to one, cheese is a necessity. With that said, you might want to consider ordering from us. We can takes orders up until noon tomorrow, December 31 and deliver by 6pm.

 

Full BoxEveryday Cheese Box of 3 cheeses (340g total) – $18.50 Click HERE.

 

 

 

Holiday Cheese Bundle BoxedHoliday Cheese Box of 4 cheeses (800g total) – $45.75 Click HERE.

Thanksgiving Cheeses!

Thanksgiving

Needing cheese for the Thanksgiving holiday weekend? The Cheese Gourmand has a great selection for you below or go here to get the full descriptions and order!

And don’t forget about our catering services for your holiday parties. Fondue parties can be so much yummy fun!

Chevre Noir (goat cheddar)

Grey Owl (creamy ash-covered goat)

Zacharie Cloutier (natural rind firm sheep)

Mont Jacob (washed rind semi soft cow)

Baluchon (washed rind semi firm cow)

Ciel de Charlevoix (blue cow)

Douanier (center layer of ash, Morbier style cow)

1608 (classic washed rind made with milk of la canadienne cow, Canada’s historic cow)

Bleu Fumé (a smoked blue from Benedictine monks)

Laliberté (bloomy rind triple cream)

Le Cendré des Prés (brie style with centre layer of ash)

Raclette de Compton aux Poivres (raclette with centre layer of crushed black and red peppercorns)

Click here for more information and to order!

The history of Thanksgiving in Canada goes back to an English explorer, Martin Frobisher, who had been trying to find a northern passage to the Orient.  His 1578 journey did not find him a route to the Far East but he did establish a settlement in Northern America. He held a formal ceremony to give thanks for surviving the long journey. Years later, French settlers, having crossed the ocean and arrived in Canada with explorer Samuel de Champlain, in 1604 onwards also held huge feasts of thanks.  The tradition of giving thanks was one already practiced by Canada’s First Nations. Various First Nations in Canada had long-standing traditions celebrating the harvest and giving thanks for a successful bounty of crops.

Over the years many dates were used for Thanksgiving, the most popular was the 3rd Monday in October. After World War I, both Armistice Day and Thanksgiving were celebrated on the Monday of the week in which November 11th occurred. Ten years later, in 1931, the two days became separate holidays and Armistice Day was renamed Remembrance Day.

On January 31st, 1957, Parliament proclaimed…“A Day of General Thanksgiving for the bountiful harvest with which Canada has been blessed  … to be observed on the 2nd Monday in October.”

May everyone have a great Thanksgiving!

New cheeses for your Labour Day Weekend!

New cheeses for the Labout Day Weekend and back to school!

Thank you to all for spreading the word. So great to see the fans of real cheese sign-up for some of the best cheeses possible Remember you can now pick up your Cheese To Go in the The Distillery at Caffe Furbo.

And remember, I bring in limited quantities, so it is always first come first serve.

One note: I have finally been able to get wrapping paper specifically made for cheese. Always trying to make sure your cheeses stay fresh and at their peak.

CLICK here TO ORDER if you are a NEW customer.

CLICK here TO ORDER if you are a REGULAR customer.

Please note: Cheeses marked with ** are brand new to Ontario

diableDiable aux Vaches**

Le Studio Fromager (Laurentides, QC)

Le Diable aux Vaches is a “maroilles” type soft cheese with a washed rind. The name “Diable aux Vaches” was chosen in honour of the “Montagne du Diable” (Devil’s Mountain) in the Upper-Laurentians. The cows that provide the milk for this cheese graze in the lush fields at the base of this mountain. Thermalized cow milk. Washed rind, soft paste. Aged 60 days.

tommekTomme du Kamouraska

Fromagerie Le Mouton Blanc (Bas-Saint-Laurent, QC)

Tomme du Kamouraska is a semi-soft, natural rind farmstead cheese made exclusively with sheep milk produced on the farm. Its unique taste is due to prolonged aging in subterranean cellars, a technique passed down from our ancestors. Cut into thin slices to savour the delicate flavour of this raw ewe’s milk cheese! Raw sheep milk. Natural rind, semi soft paste. Aged 4 months.

grandmanitouGrand Manitou**

Fromagerie La Suisse Normande (Lanaudière, Qc)

Made of a distinguished mixture of cow milk, goat milk and ewe milk, Grand Manitou cheese has a unique characteristic, uniting the flavours of butter and cream along with a goaty finale. Under its fine, mixed, cream-coloured rind is a lovely, soft, smooth paste. My suggestion is that you let it get room temperature, any cold will prevent truly enjoying the multiple flavours. Blend of cow, goat and sheep. Mixed rind, soft paste. Aged 30 days.

14 Arpents14 Arpents

Fromagerie Médard (Saguenay-Lac-Saint-jean, Québec)

This is a farm cheese made from the whole milk of brown Swiss cows. This square-shaped cheese is creamy and covered with a wonderful orange rind. Full of flavour, it has a slight taste of hazelnut. The flavour becomes more pronounced as it ages. The cheese is named after a road that borders the dairy, le Chemin 14 Arpents. (14 acres). Made with pasteurized cow milk. Washed rind and soft paste. Aged 30 days.

laliberteBrie Paysan

Fromagerie du Presbytère (Sainte-Élizabeth de Warwick, QC)

A beautiful creamy cheese, le Brie Paysan is made with whole organic milk. Wrapped in a fine bloomy rind whose smooth, melting paste exudes flavours of warm cream with a vegetal note. Personally a favourite of mine. These are the same people who Bleu D’Elizabeth. Made with organic pasteurized cow milk. Aged 30 days.

bleuelizabethLe Bleu d’Élizabeth

Fromagerie du Presbytère (Sainte-Élizabeth de Warwick, QC)

Organic, semi-soft, raw-milk farm cheese with blue-veined interior. A natural rind with ochre-coloured spots and an interior with lovely blue veins, sometimes with a tinge of green due to the presence of Penicillium Roqueforti. Balanced salty flavour. The herd of Holstein and Jersey cows is fed dry hay daily. The pastures provide the herd with clover, timothy grass, bluegrass and other organic grains. Veterinary care must also respect the standards for organic certification. For this reason, the cows are never given antibiotics or hormones.

cruclocherCru de Clocher **

Le Fromage au Village (Abitibi-Témiscamingue, Québec)

The cheese maker suggests 2 types of aging for her marvellous cheddar. After 6 months, the cheese is medium-strong with a very smooth texture. When aged for more than 2 years, it preserves its creaminess but has a more pronounced flavour. Whether it is aged for 6 months or over 2 years, the Cru du Clocher tastes wonderful, reminding us of the old cheddar from 50 years ago, when every town had a cheese dairy. Raw cow milk. Firm paste. Aged 2 years.

tommegiTomme de Grosse-Île

Fromagerie de L’île-Aux-Grues (Chaudière-Appalaches, Québec)

Made with milk from Brown Swiss cows partly fed with marsh hay, Tomme de Grosse-Île is a non-pasteurized semi-soft cheese. This surface-ripened cheese lasts longer than a soft cheese. Its brushed rind and its uniform texture with small cavities bring a woodsy flavour with a slightly acidulous and fruity taste. The Île-aux-Grues cheese factory named that cheese Tomme de Grosse-Île as a memorial to the rich history of Grosse-Île. The original logo shows Grosse-Île and its well-known Celtic cross with the archipelago of Île-aux-Grues as a background. Thermalized cow milk. Brushed rind, semi soft paste. Aged 3 to 4 months.

tommejfTomme des Joyeux Fromagers **

Chèvrerie Fruit d’une Passion (Eastern Townships, Québec)

Tomme des Joyeux Fromagers is a farm cheese made with raw goat’s milk. Only the herd’s milk is used. A lovely ivory colour, it tastes slightly caprine (goat-like) and its washed rind has a taste typical of the area’s flora. Its well balanced, long-lasting flavour and creamy texture make it a very refined cheese. Raw goat milk. Washed rind, firm paste. Aged 2-3 months.

The new cheeses are here for delivery and for pick-up!

‘Cheese to Your Door!’ is a service provided by The Cheese Gourmand to help you get great Canadian artisanal cheeses on your dinner table.

Click here or the menu to find out more about this week’s offerings and how to order!

We offer a Cheese Box of 3 selections. Each selection of cheese is about 110-115 grams, for a total of 340 grams (pretty much 3/4 of a pound), giving you a wonderful tasting (dégustation) for 2 to 6 people.

$18.50 includes your choice of 3 cheeses in reusable wrappings, the box to store them in, some crackers to get you going and a description of each cheese to keep in your little black book of yummy foods. A ready to go for cottage weekends and picnics!

Full Box

In regards to storage. Afterwards re-wrap the cheeses in the paper they come in and place them back in the box and into your fridge. Simple as that!

Every couple of weeks I offer a selection of artisanal cheeses from across Canada. That’s right no international cheeses! My interest is about discovering the cheeses and cheesemakers from British Columbia to Newfoundland. And to be frank, there is some pretty amazing cheeses in our country. And with the recent change of heart of the Feds to allow a certain sum of unlicensed cheeses to be exported from Quebec, The Cheese Gourmand is ready to fill in the niche the Supermarkets and their plastic wrapped cheeses can’t and at a reasonable price.

A Little Summer Break for CHEESE TO YOUR DOOR! New cheeses coming July 14th (Bastille Day)

The Cheese Gourmand is taking a little breather, so for the moment no orders will be taken until July 14th.

SOME EXCITING NEWS FOR ALL MY CLIENTS! THE CHEESE GOURMAND WILL BE GETTING EXCLUSIVE NEW CHEESES FROM QUEBEC DUE TO THE RECENT FEDERAL RULING AROUND INTER-PROVINCIAL CHEESE EXPORTATION! YOU WON’T BELIEVE WHAT I WILL BE ABLE TO OFFER YOU VERY SHORTLY!

I will be listing some new and exciting cheeses!

New Cheeses for June!

CLICK here FOR COMPLETE DESCRIPTIONS & TO ORDER!

Cheese to your Door! is now making deliveries in Corktown and The Distillery Historic District. Tell your friends!

Victor et Berthold

VICTOR ET BERTHOLD-1

 

 

 

 

 

 

Grey Owl

Grey Owl

 

 

 

 

Bleu Bénédictin 

Bleu Benedictine

 

 

 

 

 

Le Cendré des Prés

Cendre des pres

 

 

 

 

 

Le Bocké 

Bocke-1

 

 

 

 

 

CLICK here FOR COMPLETE DESCRIPTIONS & TO ORDER!

 

Two new cheeses for Cheese To Your Door! plus The Distillery.

CLICK here FOR COMPLETE LIST & TO ORDER!

Cheese to your Door! will start making deliveries in and around The Distillery Historic District starting next week. Tell your friends!

Fleuron from Fromgerie de la Table Ronde, QC

Fleuron-1

 

 

 

 

 

Monforte Toscano from Monforte Dairy, ON

Toscano

 

 

 

 

 

 

 

Every couple of weeks I will offer a selection of artisanal cheeses from across Canada. That’s right no international cheeses! My interest is about discovering the cheeses and cheesemakers from British Columbia to Newfoundland. And to be frank, there is some pretty amazing cheeses.

We offer a Cheese Box of 3 selections. Each selection of cheese is about 110-115 grams, for a total of 340 grams (pretty much 3/4 of a pound), giving you a wonderful tasting (dégustation) for 2 to 6 people.

$17.50 includes your choice of 3 cheeses in reusable wrappings, the box to store them in, some crackers to get you going and a description of each cheese to keep in your little black book of yummy foods.

CLICK here FOR COMPLETE LIST & TO ORDER!

Full Box